Apple Cinnamon Baked Steel Cut Oatmeal

This apple cinnamon baked steel cut oatmeal recipe is a lovely make-ahead breakfast option for busy mornings. Studded with sweet apple chunks, raisins and cinnamon, these oats will satisfy your taste-buds and keep you feeling full all morning. 

The cold weather has me on a warm breakfast kick and my favorite as of late has been baked oatmeal. After making this Maple Pecan Baked Oatmeal Isaac requested a version without nuts so I started brainstorming. He loves raisins so I took that idea and ran with it.

Overhead shot of light green baking dish with baked oatmeal. Apples, dried fruit and chia seeds on the side.

WATCH HOW TO MAKE BAKED STEEL CUT OATMEAL:

The result was a baked oatmeal with apple chunks and plump raisins nestled throughout. Doesn’t it look pretty with all the apple bites and chia seeds on top?

The combo of oats, apples, raisins, a little maple syrup and a dash of cinnamon makes for a naturally sweet and delicious healthy oatmeal bake. This version is particularly nutritious because I used steel cut oats. They’re the least processed of all oats and have an awesome chewy texture.

Overhead shot of light green baking dish with baked oatmeal, almond breeze almond milk carton, small bowl of chia seeds, and cut apples.

Other healthy ingredients include chia seeds, coconut oil and almondmilk, which makes the recipe vegan and gluten-free!

Light green baking dish with baked oatmeal on a white table.

If eating a healthy breakfast was one of your New Year’s resolutions this baked oatmeal is pretty much the perfect fit. You can make a batch over the weekend and you’ll be set with an easy breakfast for the week (or at least most of it).

Overhead shot of light green baking dish with baked oatmeal, dried fruit, and sliced apples.

Reheating the baked oatmeal is a breeze, either using the microwave or stove-top. Although I have to tell ya, I’ve found that the oats are really good eaten cold as well. I just add an extra splash of almond milk and eat them like overnight oats or muesli. Yum!

If you’re a baked apple lover you will adore this baked oatmeal. Trust me on this one. The apples get extra sweet, soft and are coated with cinnamon. It reminds me of apple pie, which is perfection because apple pie is my fav.

Isaac absolutely loved this version and thought the sweetness was perfect. If you’re trying to cut back on sugar or just prefer things mildly sweetened, you can easily reduce the maple syrup and raisins a bit. It won’t affect the end result, the oats will just be a little less sweet. Enjoy!

White bowl with baked oatmeal and sliced apples.

If you make this apple cinnamon baked steel cut oatmeal be sure to leave a comment and star rating below letting us know how it turned out. Your feedback is so helpful for the EBF team and our readers!

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Apple Cinnamon Baked Steel Cut Oatmeal


  • Author: Brittany Mullins
  • Prep Time: 10 minutes
  • Cook Time: 50-60 minutes
  • Total Time: 60-70 minutes
  • Yield: 4 1x

Description

This apple cinnamon baked steel cut oatmeal recipe is a lovely make-ahead breakfast option for busy mornings. Studded with sweet apple chunks, raisins and cinnamon, these oats will satisfy your taste-buds and keep you feeling full all morning. 


Scale

Ingredients

  • 1 cup steel-cut oats
  • 1/4 cup maple syrup*
  • 1 Tablespoon chia seeds + 3 Tablespoons water
  • 2 Tablespoons coconut oil, melted
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla
  • 1/4 teaspoon sea salt
  • 2 cups Almond Breeze Unsweetened Almondmilk
  • 1 apple, peeled and chopped
  • 1/2 cup raisins*

Instructions

  1. Pre-heat oven to 375°F.
  2. Combine chia seeds with water to make a chia egg and let sit for a few minutes.
  3. In a large mixing bowl combine oats, maple syrup, chia egg, coconut oil, cinnamon, vanilla and sea salt. Stir well to combine. Add in almond milk, apple chunks and raisins. Stir everything together once more.
  4. Place oatmeal mixture into a greased baking dish (an 8×8 square baking dish or something similar). Bake in the oven for 50-60 minutes or until oatmeal is golden brown and the center is cooked through. Remove from the oven, let cool and enjoy. Place any leftovers in a sealed container in the fridge. Reheat later and enjoy.

Notes

  • To make this recipe with old fashioned rolled oats, use 2 cups of rolled oats instead of 1 cup of steel cut oats and reduce the baking time to 35 – 40 minutes.
  • For a lower sugar version, reduce the amount of maple syrup and raisins or omit them completely.
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup
  • Calories: 351
  • Sugar: 29 g
  • Fat: 12 g
  • Carbohydrates: 56 g
  • Fiber: 6 g
  • Protein: 6 g

Keywords: baked steel cut oatmeal, apple cinnamon baked oatmeal, fall breakfast, gluten free breakfast

If you happen to try the recipe please let me know how it turns out in the comment section or better yet, share a photo via social media. Don’t forget to tag me (@eatingbirdfood) so that I see it. 🙂

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    50 comments
  1. Do the chia seeds serve any purpose? I find them slimy and more than a little disgusting. Does leaving them out change the consistency?

    • The chia seeds + 3 Tablespoons of water replace an egg in this recipe. You can sub the chia seed for flaxseed and make a flax egg OR simply leave the seeds out. It should still turn out just fine.

  2. Could you cook this muffin style? If so, how long would I cook them?
    Trying to come up with a quick grab and go breakfast for hubby who leaves for work 3 hours before me!

  3. I made this for the week and have been eating it every morning before work. It’s so good! I know this sounds weird, but I needed a little more protein in the morning. I wasn’t sure if this would be good but I added a scrambled egg and it turned out great. slightly savory with the sweet oatmeal and added protein was a huge win! Thanks for the perfect quick winter breakfast 🙂

  4. A fabulous way to cook steel cut oats. I have been making this about every week/other week over the fall and into winter. I don’t have time in the mornings before work to cook them, but making this recipe allows for leftovers (if there are any because the bf eats nearly the whole pan!) which reheat great and maintains texture. I like the texture of the oatmeal in this bake vs slow cooker versions.

    • Hooray!! Thank you so much, Cindy. I’m so glad that you love it. PS – Would you mind leaving a star rating on the recipe too? The recipe ratings are super helpful for Google search and help other people find my recipes. 🙂

  5. I made this last night, but I used an actual egg and omitted the raisins. I keep it in the oven for more like 80-90 minutes, and it turned out great! I reheated in the microwave for 30 seconds the next morning, and it was delicious!!!

  6. Absolutly delicious, best breakfast ever! I skipped the raisins and used water instead of almond milk, and it turned out great! Thanks for the recipe!

  7. Hi…just made this today. Used gluten free steel cut oats and cranberries instead of raisins and added 1/4 cup of chopped walnuts. Love it!!! This will be my favorite breakfast!
    Thank you for the great recipe!!!

  8. This is one of my gotos for meal prep for breakfast. It’s delicious! I generally hate the consistency of Oatmeal, but this is the exception. I made it with unsweetened Silk Cashew milk today and it’s very good!

  9. If using the ground flaxseed, would you still add the water? Also, could honey be equally substituted for the maple syrup or would you use less honey? Thanks!

    • Yes! I’d mix the ground flax with the water to create a “flax egg” just as suggested in the recipe with the chia seeds. And yes, honey for maple should be fine. And I’d use the same amount — about 1/4 cup!

  10. My husband stumbled across this recipe while trying to figure out what to make one morning, and it’s become what he makes almost every Sunday morning. Since we’ve mostly stopped eating processed cereals, which were a sort of Sunday morning treat for our kids, we wanted something special yet easy for the Sunday morning rush before church. This fits the bill. The kids LOVE it and have never complained about not having cereal since inserting this into the rotation. We omit the raisins (though some of ours add them at the table) and reduce the syrup, and it still comes out great. In fact, we double it for our family of five every week and there aren’t leftovers! I just saw your maple pecan recipe and am looking forward to rtying that one now. Next step: teach the kids to make them. 😉

  11. I don’t usually like oats but am trying different recipes to eat them for breakfast and this turned out delicious! Thank you so much for the recipe, I wrote in my personal book of favorite recipes!

  12. I rarely send comments but this is absolutely delicious. I have actually eaten this as a snack portion in the afternoon – eating it cold. Extremely satisfying. I will bake again at Christmas when I have all my family here and serve hot/warm for breakfast.

  13. I’ve been making variations on the maple pecan baked oatmeal since you posted that recipe, and it’s delicious, easy, tastes great hot OR cold. I’ve been wondering how to use steel cut oats in what ratio since I have plenty on hand from a local farm, and you’ve just made my day with this option!

    • Thanks Amanda. I usually skip making steel-cut oats because they take a while to cook on the stove-top. Baking them is perfect because once you have the full batch cooked you can reheat them quickly!

  14. Hi Brittany. Just wondering what kind of apple you used and if you have any recommendations. I’m going to try the recipe, but replace the raisins with an equal amount of pecans (sort of a hybrid with your maple pecan oatmeal recipe).

    • Hi Jen. I used a Pink Lady, mainly just because they’re one of my favorites and it’s what I had on hand. I’d recommend using a sweet variety like Pink Lady, Fuji or something similar. Let me know how it turns out with the pecans instead of raisins!

  15. This looks delicious! I will definitely be trying this out later next week. Also, that baking dish is so pretty – who makes it? Thanks for the great recipe!

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